Directions

1Heat oven to 350°F. Line 9-inch square pan with nonstick foil, allowing foil to hang over sides of pan for easy removal after baking.

2In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Add egg; beat well. Stir in cake mix by hand until well combined (mixture will be thick). With hands buttered or sprayed with cooking spray, press about 2 1/4 cups cake mixture in pan. Pour condensed milk on top of cake mixture. Top with crushed graham crackers, marshmallow halves and half of the chocolate pieces. Drop remaining cake mixture by spoonfuls on top.

3Bake 32 to 35 minutes or until marshmallows are golden brown and cake mixture is set on top. Remove from oven to cooling rack; cool 15 minutes. Top with remaining chocolate pieces. Cool completely, at least 2 1/2 hours. Cut into 4 rows by 4 rows.

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Tips

To speed up cooling time, cool at room temperature 1 hour, then refrigerate 30 minutes.

Nonstick foil works best for this recipe, but if you don’t have nonstick foil, use regular foil and spray bottom and sides generously with cooking spray.